Brownie Batter Hummus

7/3/16

Rich and satisfying, this Brownie Batter Hummus does not disappoint when you’re looking for a healthier snack alternative. Watch me make it live on Fox Rochester!

The first time I saw this intriguing concoction, I can’t lie: I was skeptical. My sister, Jen, posted a picture of this dessert hummus on social media and I may have commented a quick “ewwwwww” and related it to a certain unmentionable with my favorite emoticon. What can I say, I hang out with little boys all day and they rub off on me sometimes?

But when I saw the container at Wegmans, our local grocery store, I took a close look at the ingredients. Yes, there was tahini, or sesame paste, which is a typical ingredient in hummus, but there was no garlic or onion or any other savory flavor. Instead I noticed coconut milk, coconut sugar, and chocolate chips along with the garbanzo beans that are a staple of hummus. I snatched up the container and the deal was sealed.

Wegmans is always leading the pack with new foods and trends, so it’s no surprise I first learned of it on their shelves. It’s also not a surprise that they can’t keep it on their shelves very long – it’s THAT good, guys! At the rate my family has been going through it, I knew I knew I had to try making it.

With only a few ingredients and even less time, I whipped up our first of many batches. Give this a try: you will be amazed at the richness, while also not batting an eyelash when your kids lick the bowl clean because beans, even when mixed with chocolate, are still not all that bad for you. Am I right?

Brownie Batter Hummus

Ingredients:

1 can rinsed and drained garbanzo beans

5 tablespoons unsweetened cocoa powder

3 tablespoons of honey or 3 tablespoons of coconut or white sugar (I used honey)

2 tablespoons sesame tahini

2 teaspoons vanilla extract

1/2 cup coconut milk (can substitute with water)

Optional: mix in chocolate chips, nuts, toffee bits

Directions:

Place all ingredients in a food processor and puree until smooth. Slowly add in coconut milk until batter reaches desired consistency. I like ours a little more like batter than a thicker hummus consistency, so I add more milk. It will also firm up a little in the fridge (if there’s any left).

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